And everyone is still asleep.
I’m wondering: Whip up a Sunrise Quesadilla? (I use two eggs and forgo the hash browns, myself )
2 thick slices bacon, halved
1 large egg
1-1/4 cups grated Cheddar or Jack, about 5 ounces
Vegetable oil for pan-frying
4 flour tortillas, about 5 inches across
1 cup favorite salsa
1 cup hash browns
Diced tomato or avocado, optional
Or bop on over to Nico’s for a breakfast burrito (hold the ‘taters).
I make a wicked quesadilla, but it does make a bit of a mess. And Nico’s has such good salsa.
Decisions, decisions…
Update: Nico’s, as it turns out. The salsa was a tie-breaker. Well, that and it turned out we didn’t have any tortillas.
I been there, after a good surf at TP State Beach. When the break is right. You know, not closing out, as it mostly does there. Good burritos… especially after a long dawn patrol session.
You are making me salivate like Pavlov’s dog here!
One thing the cooks don’t do well over here is, Mexican Food. It is just atrocious what they do with good ingrediants.
I can’t wait for R&R to get some good ol’ San Antonio Heveos Ranchcheros
I think I saw them make one of these on today’s morning info-mercial. You know, using that ever popular “Bullet” Blender/Dicer/Mixer whiz-bang machine.
I always want to reach for the phone when I see the finished product, but by the time I get it I can’t remember the 1-800 number. Thank. Goodness.
Lex,
here’s AW1 Tim’s breakfast burrito:
Place 3 tablespoons of butter & a pinch of salt into a small frying pan, and set onto medium-high heat.
While the butter melts, vigourously whip 2 large eggs and 1 tablespoon heavy cream together. They should be bubbly and evenly-colored. When the butter melts, pour the eggs into the pan and leave alone.
While the eggs are cooking, place 1 large flour tortilla onto a dinner plate, and microwave on high for 16-20 seconds to warm and soften. Remove when done and brush or spread with 1 teaspoon each of real mayonaisse and your favorite mustard.
When eggs begin to brown on one side, flip over and spread them with 1/2 cup (or more) of your favorite shredded cheese. Add crumpled bacon if you like.
Slide eggs onto tortilla and gentley roll up. Grab a not cup of coffee and a bloody mary or mamosa and enjoy. best if served with a side of fresh fruit salad.
More where those came from…
Ah- Sunday breakfast. It’s the one day a week when we truly eat things we shouldn’t with consistency, at least in my house.
For The Hubby it ‘s his beloved “Pyro Egg” – one half onion sauteed over low heat until translucent; add one chili pepper with some seeds and pith remaining (use whatever pepper and heat that floats your boat; add a handful of frozen (or fresh if you can) corn and sautee until the corn turns a slight golden color. Add one well beaten egg (with a touch of water) then sprinkle on the shredded cheese of your choice. Cook until golden on one side, then flip into a picture perfect omelette.
For me, it’s one egg with cheese, scrambled. Simple tastes for me.
Add 4 slices each of bacon and one potato sauteed with one half onion.
Juice, vitamins and extra coffee with mocha syrup – a typical Sunday breakfast in our house.
Two places we never miss when we’re in the Greater Sandy Eggo area, and those are:
1. Dog Beach (adjacent to Ocean Beach) and,
2. Family House of Pancakes. It ain’t the pancakes, it’s the omelettes– monsters they are, and pret’ near perfect. 562 Broadway, National City, or Chula Vista, on the cusp there near H Street, never sure what town we’re in in that neighborhood. A little far from Del Mar, but y’all commute to 32nd Street all the time, right? Just a hop skip from there. Don’t go on Sunday morning though. Lines, waits are insane.
Oh, number 3:
3. Spaghetti place in Gaslamp since we’re tourists now.
None of us can eat wheat anymore, so flour tortillas are out. Pity it is, I tell ya. But we survive on what we can.
The weekend breakfast thing here in Chateau SJBill can be based on corn tortillas, or upon the humble potato.
Our favorite potato based dish:
Slice them thin from from a peeled half to make semi-circles (I almost said crescents). Stack them up with some thin sliced onion over a cuppla bacon slice halves in an 8″ saute pan. Sprinkle salt and pepper, apply two bacon slice halves to the top, cover, and brown the stack at moderate heat.
Flip the assembly onto what was the top bacon, now the bottom.
Comes the toppings:
Using an egg as a crude tool, make two small depressions in the browned potato top, between the bacon slices. Crack two egg into the depression. Cover again to coddle the eggs for a cuppla munites.
Next, what do you want to call it?
Swiss? Roesti? OK, find the smelliest gruyere or other cheese you have, slice / shred it and deposit over the top. Re-cover the pan till the eggs are done and chees is melted in over the bacon.
South of the border? Mexican? OK, no problem. Spoon your best salsa around the eggs, sprinkle with some Casera cheeese or Jalapeno Jack cheese.
Minimalist American? Take that bottle of hot sauce from the fridge: Cholula, Tabasco, or Tobasco Jalapeno, and decorate your eggs to taste.
It pays to use the best bacon you can get your hands on. Our hands-on favorite is from Dittmer’s in Mt. View, the best I have ever tasted (and I grew up in a Hungarian neighborhood in NJ).
You cannot possibly be hungry until the following evening, even with two teenagers in the house.
My cholesterol numbers are fine (moderation!), and our kids beg for this breakfast all the time.
Dang, sir, you had me drooling there for a bit. Cooking is an interesting thing, moreso if doing it for others. I reckon other considerations were more important for you.
Nothing, but nothing beats biscuits and gravy in the morning. It’s a hearty meal that gives layabouts and even teenagers the fuel they need to do what needs to be done. Toss in a few slices of bacon, which you really didn’t need but were a welcome addition to making the gravy, and all is heaven in my world.
I can make the dish for four in about 30 minutes. Any cookbook ought to have a recipe for biscuits and white flour gravy. The secret is to dice the butter for the biscuits as fine as possible, and never knead the dough twice when once will do.
How I miss the days when I could eat four biscuits and four slices of bacon along with 1/4lbs of hash browns and a few slices of toast with jam, wash it down with two pints of milk, a glass of OJ and a cup of coffee, then go outside and burn it all off in a morning. These days I’d need a chain-binder to buckle my belt after such a feast.
– Max
My tasty preference for a tortilla-based breakfast is as follows (I sincerely don’t know where I picked up this idea, but I sure like it).
Grilled Breakfast Tacos
Ingredients:
Sausage
Three eggs
Shredded cheese (your favorite flavor, I use Colby Jack or Cheddar)
1/2 Medium onion
Refried beans
Olive oil
Three flour tortillas
Salsa
Chop sausage into bite-sized pieces (I typically use 1/4 of one of those packaged sausage links). Pour a bit of olive oil into a pan over medium heat, then add sausage. Dice onion. After sausage has browned for a couple of minutes, add onion.
Beat eggs for scrambling. I like pepper, onion powder, and garlic powder in my scrambled eggs; use the flavorings you prefer. After sweating the onions for a few minutes, add eggs to the pan. Cook until the curds are solid, but still moist. Keep curds on the smallish side.
If necessary, moisten and microwave tortillas so they are flexible. Lay out tortillas for assembly. Smear on a very thin layer of refried beans; the beans are a good adhesive for the rest of the ingredients. Cover one half of the tortilla with scrambled eggs. Cover that with cheese. Fold tortilla in half.
Lightly brush olive oil over visible area of tortilla. Place tortilla in pan, oiled side down. Prepare the other two tacos and place in pan. Oil the top side of the taco. Flip when tortilla is toasty brown on one side. Remove when cooked.
Serve with salsa. I typically apply my salsa bite by bite, so as to avoid drippage problems.
Sooo, so tasty.
Linc